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Stovetop Butternut Squash Soup and Dumplings

4.9 stars (7 ratings)

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This stovetop butternut squash soup and dumplings is a creamy, cheesy soup loaded with winter veggies and topped with homemade dumplings. Ready in under an hour, this squash soup recipe makes an easy, cozy dinner any night of the week.

Butternut squash soup in a white bowl

An Easy Butternut Squash Soup Recipe

We are officially in soup season! During these cooler, rainy days of fall and cold winter months, sometimes all you need is a large bowl of cozy, comforting soup to warm you up.

This stovetop butternut squash soup recipe is one of my favorite winter squash recipes. It’s cozy and comforting, plus creamy and cheesy, without being too heavy. In addition to the butternut squash, it’s loaded with onion, broccoli, and red potatoes, making it a tasty way to sneak in an extra serving or two of veggies!

Then, next to all the creamy veggie goodness, you have some light and fluffy homemade dumplings that help turn this soup from an appetizer to the main course. In all, it should take right around an hour to get this soup from the stovetop to the table.

Butternut squash soup ingredients

What You’ll Need

Don’t let the ingredient list for this cheesy soup intimidate you! A lot of the bulk of this recipe is made up of vegetables and it’s a complete meal in one bowl.

For the Butternut Squash Soup

  • Butter – Salted butter or unsalted butter, whichever you have on hand is fine.
  • Yellow Onion – Peel and slice thinly.
  • Garlic Cloves – Yes, it’s okay if you double them.
  • All-purpose flour – Thickens the stock to give a creamy texture.
  • Chicken stock – Homemade chicken stock is fine, so is Better than Bouillon mixed with water. You can also use vegetable broth, I really like this with the Sauteed Onion Better than Bouillon.
  • Butternut squash – Peel and chopped or you can buy the pre-chopped stuff as well.
  • Fresh Broccoli – Fresh or frozen broccoli florets will work.
  • Potatoes – I used red potatoes, Yukon gold potatoes are also nice. Peel and quarter before cooking.
  • Kosher Salt & Ground Pepper – Added to taste.
  • Milk – I use cow’s milk, but whichever milk you keep on hand and regularly cook with should work just fine.
  • Shredded cheddar cheese – Other types of cheese like Dubliner, smoked Gouda, and Gruyere will work as well.

For the Homemade Dumpling Recipe

  • All-purpose flour – No fancy flour needed.
  • Baking powder – Helps the dumplings rise and puff up.
  • Kosher Salt & Ground Pepper – Added to taste.
  • Butter – Again, salted or unsalted is fine.
  • Buttermilk – Adds a tangy flavor. You can use full fat, low fat, or reconstituted powdered buttermilk

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How to Make Butternut Squash Soup

This homemade soup is easy to make on the stovetop and can be on the table in under an hour.

  • Simmer the soup. Sauté the onions in butter then stir in the garlic. Add the flour and cook for a minute. Whisk in the stock until the flour is incorporated. Add in the butternut squash, broccoli, and quartered potatoes, as well as the salt and pepper. Bring to a boil then cover and reduce to medium low. Simmer until the vegetables have softened.
  • Make the dumplings. Whisk together the dry ingredients in one bowl and the wet ingredients in another. Pour the wet ingredients into the dry ingredients and combine. Refrigerate until the soup is ready.
  • Puree the soup. Once the vegetables have softened, puree the soup with an immersion blender until it’s as smooth or chunky as you’d like. Bring it back to a boil and spoon the dumplings into the liquid. Cover and cook for 10 minutes.
  • Serve. Stir the milk and shredded cheese into the soup. Serve hot.

How to Puree Hot Soup

I used an immersion blender to make this soup. It’s quick and easy, and while you may get a splatter or two, it’s less mess and effort than using a traditional blender or food processor. Place the blender end of the immersion blender in the hot soup so that it’s fully covered, then carefully move it around the pot as it blends. Blend more for smooth soup and less for chunkier soup.

While I highly recommend having one in your kitchen, I realize that not everyone has one. In this case, you can do this with a stand mixer or food processor.

Use caution when transferring the hot soup to the blender or food processor. Pour it slowly and consider letting the soup cool down a bit to prevent breaking the blender pitcher. Even Vitamix, which can heat soup for you, recommends not adding liquids over 170º to the pitcher.

Working in batches is typically easier on you and the blender. If you want a partially chunky soup, place half (give or take) of the vegetables in the blender and leave the other half whole.

Tips for Success

For the best cheesy squash soup with dumplings, here are a few things to consider.

  • Cut all vegetables into even pieces. For equal cooking, cube the squash, potatoes, and broccoli into pieces that are more or less the same size, so everything softens at the same time.
  • Don’t omit the milk. The milk helps make the soup extra smooth and creamy. If you want it extra creamy, you can swap it out for 1/2 cup of heavy cream but definitely don’t skip it altogether.
  • Add in other veggies. This soup is a great way to sneak in other vegetables. Instead of potatoes, you could use sweet potatoes. Carrots are another easy add-in, as is cauliflower.
Angled view of a bowl of butternut squash soup

Serving Suggestions

Serve your butternut squash soup and dumplings hot, sprinkled with additional cheese, salt, and pepper, as desired. This squash soup makes a complete meal on its own, though a lovely winter salad is a great addition as well. If you are cooking soup for a crowd, try serving it alongside this parsnip potato soup or stovetop tomato basil bisque.

How to Store & Reheat Leftovers

Leftover butternut squash soup can be stored in an airtight container in the fridge for up to 3 days. For longer storage, it can be frozen in freezer-safe containers for up to three months.

Thaw frozen soup in the fridge overnight.

Reheat leftover soup on the stovetop or in the microwave until heated through.

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Butternut squash soup in a white bowl

Stovetop Butternut Squash Soup and Dumplings

This stovetop butternut squash soup and dumplings is a creamy, cheesy soup loaded with winter veggies and topped with homemade dumplings. Ready in under an hour, this squash soup recipe makes an easy, cozy dinner any night of the week.
4.9 stars (7 ratings)
prep: 15 minutes
cook: 30 minutes
total: 45 minutes
servings: 6 servings

Ingredients

For the Soup

  • 2 tablespoons butter
  • 1 onion (peeled and sliced)
  • 1 clove garlic (peeled and minced)
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken or vegetable stock
  • 2 cups chunked butternut squash
  • 2 cups broccoli florets
  • 2 red potatoes (peeled and quartered)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper (or to taste)
  • 1 cup milk
  • ½ cup shredded cheddar cheese (other options would include Dubliner, smoked Gouda or Gruyere)

For the Dumplings

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Pinch of ground black pepper
  • 2 tablespoons butter (melted)
  • 1 cup buttermilk

Instructions

  • Add the butter and onion to a large soup pot or Dutch oven and sauté for a few minutes until the onions begin to color slightly. Stir in the garlic and continue sautéing for another minute. Stir in the flour and continue cooking for another minute. Then slowly whisk in the stock until all the flour has been incorporated.
  • Add in the butternut squash, broccoli florets and quartered potatoes. Stir in the salt and pepper and bring to a boil. Cover the pot, reduce the heat to medium low and simmer for 30 minutes until the vegetables have softened.
  • While the soup cooks make the dumpling dough by whisking together the flour, baking powder, salt and pepper in a bowl. In a separate bowl, stir together the melted butter and buttermilk. Pour the wet mixture into the dry ingredients and stir to combine. Refrigerate the dough until the soup finishes cooking.
  • When the soup is done, puree it as smooth or chunky as you like and return to the pot. * Bring it back to a boil and spoon the dumplings into the liquid. Cover and cook on medium heat for about 10 minutes.
  • Stir the milk into the soup along with the shredded cheese and serve hot

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Notes

Notes: I used an immersion blender but this can also be done in a regular blender, in batches.

Nutrition

Serving: 1Calories: 508kcalCarbohydrates: 73gProtein: 26gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 58mgSodium: 1416mgFiber: 7gSugar: 11g

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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About Renee N Gardner

I'm the recipe developer, food photographer, and mastermind behind Renee Nicole's Kitchen, where I help create kitchen confidence to inspire home cooks to become home chefs. No fancy fads here, just high-quality, homemade recipes featuring seasonal ingredients.

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